The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough Enhancers

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xaipete's picture
xaipete

Dough Enhancers

Is anyone interested in sharing their expertise about various so-called dough enhancers? I found that lists and discusses them:


http://www.baking911.com/bread/101_ingredients_doughenhancers.htm


--Pamela

Edthebread's picture
Edthebread

I find that a tablespoon of lemon juice works very well for giving a firmer crumb in bread that is about 1/3 wholemeal.  The effect was less apparent when I went up to 1/2 wholemeal.  I used to use it all the time when I made loaves in the bread machine.  I think the lemon juice provides enough vitamin C and acidity to encouage the yeast activity.

belle's picture
belle

This is a terrific reference...I always wondered how much vital wheat gluten I need to add to my favorite raisin-walnut bread...thanks for sharing this information..


Belle

belle's picture
belle

This is a terrific reference...I always wondered how much vital wheat gluten I need to add to my favorite raisin-walnut bread...thanks for sharing this information..


Belle

sw3's picture
sw3

Thanks for posting the reference,  I do bake a few different types of breads in my bakery. www.threesonsbakery.com  I have often wondered about the different dough enhancers.  I use vital wheat gluten, and recently have started using lecithin, which really does make a difference in the texture.  There are so many different ideas out there....so much more experimenting to do.  Oh, the joys of baking.


Thanks again, Susan